Stellar Collection of Orzo and Risoni Recipes, Uses and Preparation

Orzo is Italian for 'barley' and Orzo pasta is a small rice-shaped form of pasta, within a group of tiny pasta shapes referred to "pastina". These tiny pasta 'grains' are commonly used for soups, stews, salads and broths. It makes a great side dish and is popular in seafood dishes and risotto as a rice substitute. It is popular in Greece, where it's known as krithiraki. Risoni or risi is another form of pastina that resembles large grains of rice. Risoni is somewhat larger than orzo, but the two types can be used somewhat interchangeably. However, the purists would probably object to this.

The best, high quality Orzo and risoni pasta are made with semolina flour, which is derived from durum wheat. Despite its similarities to rice, it is definitively not gluten-free and it has a relatively high protein content. Beware that some of the cheaper varieties are not made with semolina flour and have less protein. You can buy orzo in multiple colors - with black produced from squid ink, orange from tomato, green from spinach, but the flavor remains essentially the same.

Comparative size of Orzo, Risoni and Couscous
Comparative size of Orzo, Risoni and Couscous. Source: E. Michael Smith Chiefio, CC BY-SA 3.0 , via Wikimedia Commons

How to Cook Orzo and Risoni

Orzo can be cooked like other pasta in salty boiling water. Simmer orzo for about 8-10 minutes (or until it just reaches the al dente stage). Try at 6 and 7 minutes to ensure it is not overcooked. Risoni being a little larger can take longer to cook. Once cooked, drain the liquid, add a little butter or olive oil, and fluff the grains well before serving.

Alternatively, orzo and risoni can be prepared in the same way as rice, using the absorption method. The pasta is covered with cold water in a saucepan with about 1 inch (2.5 cm) of water above the pasta. The pan is brought to a boil and then the heat is then lowered. The saucepan is covered, and the mixture is cooked very slowly until all the cooking liquid is absorbed.

The pilaf method is similar to the way rice is cooked when making risotto. First, the orzo is fried in a small amount of olive oil (or bacon fat) together with a little finely chopped onion. Hot stock is added a little at a time, stirring frequently. Then, the pot is covered and transferred to a pre-heated oven at 350 F (175 degrees C). The dish is slowly cooked for about 20-30 minutes, or until all the liquid is absorbed.

Risotto is traditionally made with starchy, short-grained arborio rice. However, it can also be made with orzo. The risotto method coaxes out the starches in the orzo, making it creamy and velvety. The sauce is absorbed into the pasta 'grains'.

Because Orzo and Risoni pasta are so small they can be added uncooked to some recipes. This includes Greek beef stew and many soups. The pasta cooks as the dish is slowly simmered.

Uncooked orzo in a variety of colors
Uncooked orzo in a variety of colors. Source: Public Domain; Fazal Majid, Public domain, via Wikimedia Commons

Stellar Orzo and Risoni Recipes

Prawn Saganaki with Risoni

Ingredients

Method

Heat 2 teaspoons of olive oil in a large non-stick frying pan or Dutch oven over moderate heat. Add all the tomatoes and cook, while stirring frequently, for about 8-10 minutes or until soft and tender. Transfer to a large serving plate. Meanwhile, cook the risoni following the directions on the packet, and drain.

Add 2 teaspoons of olive oil to the pan and heat to moderate-high temperature. Add the prawns and garlic and fry while stirring for 2-3 minutes or until the prawns are pink and just barely cooked through. Add the cooked tomatoes, risoni and parsley to the prawn mixture in the pan. Season with salt and freshly ground black pepper. Serve in four small dishes and top with the feta and fresh herbs. Serve with lemon wedges.

Lemongrass Orzo Salad
Lemongrass Orzo Salad. Source: Public Domain; Vegan Feast Catering, CC BY 2.0 , via Wikimedia Commons

Mixed Seafood Risoni with Tomato and Chilli

Ingredients

Method

Cook the risoni in a pot of boiling salted water until just at the al dente stage. Drain and sprinkle with a little olive oil and set aside. Next, heat the oil in a Dutch oven or deep heavy frying pan. Add the onion and chilli and fry until tender. Add the wine and simmer until the liquid is reduced by half. Add the tomato paste, cook while stirring occasionally for several minutes, then add the tinned tomatoes. Bring the pan to the boil and then lower the heat and simmer gently for 15-20 minutes. Add the calamari, prawns and mussels and mix through. Cover the pan and gently cook for an additional 5 minutes (or until just cooked). Then, add the fresh tomatoes and marjoram and stir though to just combine. Add the risoni to the pan and heat through. Season to taste and serve in small bowls garnishing with baby rocket and fresh herbs.

Chicken and Orzo Soup
Chicken and Orzo Soup. Source: Public Domain; E4024, CC BY-SA 4.0 , via Wikimedia Commonss

Orzo Risotto Recipe with Garlic Prawns and Fennel

Ingredients

Method

Heat the oil in a large, deep saucepan or Dutch oven over high heat. Fry the tomatoes for 2-3 minutes and then add the prawns and ground fennel and fry for an additional 2 minutes. Season with freshly ground black pepper and sea salt, and then remove the tomatoes and prawns and set aside. Add the garlic and the diced fennel to the pan and fry over moderate heat for about 7 minutes until tender and lightly coloured. Add the orzo, pastis or wine to the pan and stir. Then, add the stock and simmer slowly for about 8 minutes, stirring frequently. Then, add back the prawns and tomatoes you set aside previously, and simmer for another 3 minutes, stirring occasionally. Turn the heat off, and allow to rest for an additional 3 minutes. Transfer to a serving bowl, scatter the fennel fronds on top with other fresh herbs, and add a squeeze of lemon juice on top.

Blackened Orzo with Roasted Red Peppers
Blackened Orzo with Roasted Red Peppers. Source: Vegan Feast Catering, CC BY 2.0 , via Wikimedia Commons

Classic Veal Involtini Recipe with Herbed Orzo Pasta

Ingredients

For the Veal Involtini

For the Herbed Orzo

 

Method

Preheat your oven to 180 degrees C (355 degrees F). Mix together the parsley, pine nuts, pecorino, breadcrumbs, drained currants, rosemary, salt and pepper seasoning until well combined. Spread the breadcrumb mixture thinly and evenly on both sides of each piece of veal. Roll each piece up tightly and secure it with toothpicks. Next, heat the olive oil in a heavy-based frying pan or Dutch oven over moderate heat and cook in batches until sealed and lightly brown all over. Remove from heat. Transfer to a greased baking tray and cook in the oven for an extra 3-5 minutes until the veal is cooked through. Remove involtini as they are cooked and set aside in a warm place for 5-10 minutes, then remove and discard the toothpicks.

Prepare the herbed orzo by boiling it in a pot of boiling salted water, stirring regularly until cooked to the al dente stage. Meanwhile, mix together the garlic, olive oil, basil leaves and lemon rind in a cup. Once the orzo is cooked, drain well and place in a small bowl. Then, add the herbed oil to the orzo and mix thoroughly. Season with salt and pepper.

To serve, place the involtini pieces on 4 medium-size plates or bowls. Top each involtini with the tomato and oregano sauce and some fresh herbs. Serve with the herbed orzo as a side dish.

Tomato Risoni Recipe with Silverbeet, Walnuts, Feta, and Honey

Ingredients

Method

Heat one tablespoon of olive oil in a deep, heavy frying pan or Dutch oven and fry the uncooked risoni for about 2 minutes, tossing constantly, until light brown in color. Add the tomatoes, stock, honey, tomato paste, sea salt and pepper to the pan. Mix well and simmer, stirring occasionally, for 15-18 minutes or until the risoni is just tender (barely at al dente stage). Remove the pan from the heat.

Then, add half the dill and crumbled feta. Cover the pan and leave for 5-8 minutes to soften the feta and to meld the flavors. Meanwhile, roughly chop the silverbeet leaves and place in a saucepan with 2 tablespoons of olive oil. Cover the saucepan and cook for 2-3 minutes over moderate heat until the leaves begin to wilt.

Serve the risoni and feta onto individual serving plates or pasta bowls. Place a serving of silverbeet on top. Scatter each serving with the remaining crumbled feta, walnuts, dill, extra fresh herbs. Season with salt and extra cracked black pepper.

Baked Orzo Recipe with Harissa Prawns

Ingredients

Method

Pre-heat your oven to 180 degrees C (320 degrees F). Heat the oil in a heavy cast-iron frying pan or Dutch oven until hot. Fry the onion over moderate heat for 8-10 minutes or until light brown in color and soft. Add the garlic and fry for about 30 seconds. Then, add the tomatoes and 1/4 cup of water. Simmer for another 5-10 minutes or until the tomatoes soften. Then, add the orzo, stock, 1 tablespoon of harissa, green vegetables and half the dill to the pan, and bring the pot to a slow simmer. Transfer the pan to the oven, uncovered, and cook for 8-10 minutes or until the orzo is just soft and the stock has been absorbed. Mix the green prawns with the remaining half a tablespoon of harissa and a squeeze of lemon in a small bowl. Scatter the prawns over the orzo in the pan, and bake for another 5-8 minutes or until the prawns are pink and cooked through. Serve with a sprinkling of dill, other fresh herbs and a squeeze of lemon juice.

Greek Baked Lamb and Tomato with Orzo

Ingredients

Method

Pre-heat your oven to 160 degrees C (320 degrees F). Mix together the garlic, one tablespoon tomato paste, one tablespoon olive oil, sea salt and pepper and rub over the lamb. Place in a lightly oiled roasting pan. Add two cups water. Cover the pan with foil, sealing at the edges, and bake for about 3 hours. Heat two tablespoons of olive oil in a frying pan and stir-fry the onions for about 15-20 minutes until transparent and soft. Add remaining tomato paste, cinnamon sticks, cinnamon, cumin, tomatoes, allspice, sea salt and pepper. Stir thoroughly, and then add the orzo, and mixing well.

After the lamb has cooked, drain off most of the juices in roasting pan. Spoon the orzo mixture around meat. Increase the oven temperature to 200 degrees C (390 degrees F). Add hot stock or water and bake for about 10 minutes or until orzo is tender and has taken up most of the liquid. Remove lamb, cut into thick slices, and serve with the orzo and a sprinkling of coriander and other spices.